Chicken Stuffing Rollups

 If you have some boneless, skinless chicken breasts or thighs on hand, try this recipe for a change of pace. After looking at several in my cookbooks, I made this for supper using half of a box of dressing mix that I had on hand and a container of homemade frozen mushroom soup I had in the freezer. Both Lyle and Bettie thought it was good and as Lyle is not a real chicken fan it will be a recipe I make again.

 The mushroom soup keeps the chicken from drying out. If you don’t have the homemade, use half of the red and white can. Any stuffing mix or leftover stuffing will work, but add an egg to a half box of stuffing mix or to the left over stuffing as it will help it stay together. Let the stuffing sit the five minutes with the liquid added to help it soak up the moisture and set up.

Chicken Stuffing Rollups

3 boneless skinless chicken breasts or thighs

½ box and ½ cup water or 1 ½ cups leftover stuffing

1 egg

½ can cream of mushroom soup

¼ cup milk

 Pound the chicken between two sheets of plastic wrap to about ¼ to ⅛ inch thick.

(The thinner worked better for me to roll.)

Mix stuffing mix and water and let set 5 minutes. Add 1 beaten egg to mix.

 Spread ⅓ of the stuffing down the center of the chicken and roll up like a jelly roll starting with the short end. Place in a greased (sprayed) pan. Top the three rolls with the mushroom soup mixed with the milk. Bake in a 400° oven for 25 to 30 minutes or until a thermometer reads 165° when inserted in the center of the roll.